Tofu Scramble

Serves 4

Delicious aromas will send friends and family streaming into your kitchen as you prepare this dish, eagerly awaiting the finished product. A vegan version of scrambled eggs, this veggie packed dish will satisfy the pickiest of eaters. And you don’t have to tell the its tofu!


12 ounces of extra-firm organic tofu

2 shallots, thinly sliced

1 green onion, chopped

1 garlic clove, minced

2 teaspoons olive oil

½ red bell pepper, chopped

½ yellow bell pepper, chopped

2 teaspoons ground turmeric

1 teaspoon smoky paprika

1 tablespoon liquid smoke

1 teaspoon sea salt

4 corn tortillas, or 8 mini corn tortillas


Fresh cilantro

Grape tomatoes, halved

Avocado, sliced


Remove excess water from tofu by placing it in a fine mesh colander and letting drain for 10-15 minutes. Then wrap tofu in paper towels and set aside until ready to add to scramble.

Sauté the shallots and green onion in olive oil in a large skillet over medium heat until tender, about 3 minutes. Add the garlic and continue cooking for 1-2 minutes. Add chopped peppers and chile (if using) and sauté for 3-5 minutes. Crumble tofu into the mixture, add seasonings and cook for 4-5 minutes, scrambling the mixture together with a large spatula. Taste and adjust seasoning if desired. Heat tortillas in a small skillet, fill with the tofu mixture and top with cilantro, grape tomatoes, and fresh avocado slices.

Variations: Add ½ cup salsa to scramble with the tofu; add 1/3 package vegan ground sausage with the bell peppers and cook until browned.


Lori Rodgers – Lori’s passion for food and fine dining began at an early age. She started reading Gourmet at 8, and was fortunate to have a father who included her in his travels to cites across the US, often frequenting restaurants she had read about in the magazine. After studying hotel and restaurant management at FSU for two years and thoroughly enjoying the summer program in Switzerland, she graduated with a degree in International Business with a minor in Spanish. Lori owned and operated the family business, Bert Rodgers Schools of Real Estate for 25 years, indulging her cooking hobby by whipping up meals for family and friends on the weekends. She has two teenagers who have adopted a vegan lifestyle, adding a new challenge to Lori’s cooking repertoire. Lori recently sold the business and is embarking on a new chapter and new career, returning to her true calling, cooking and exploring the multifaceted world of food!
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